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Processing method for Premna microphylla turcz bean curd

A processing method and technology of tofu chai, applied in the field of food processing, can solve the problems of juice exudation, difficulty in filling, and difficulty in controlling the filling process, and achieve the effects of slowing down syneresis, fine taste and good elasticity

Active Publication Date: 2016-07-27
LISHUI AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are two problems in the processing of tofu and chai tofu: 1. Difficulty in filling
The tofu and chai tofu processed according to the formula of relevant reports solidify quickly, and it has solidified before being filled when it is applied in production, so it is difficult to control the filling process; 2. The juice seeps out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of processing method of tofu chai tofu comprises the following steps in sequence:

[0019] 1) Cleaning: Rinse the fresh leaves of bean curd with running tap water;

[0020] 2), blanching: the blanching temperature is 90°C, the time is 40s, and the ratio of material to liquid is 1:10;

[0021] 3) Beating: Take 100g of fresh leaves, add 400g of water, crush the leaves with a blender (Hamilton, model: A-320), and then filter with double-layer gauze;

[0022] 4) Colloid mill: Take the filtered bean curd juice, add 400g of water, and emulsify with a colloid mill (Wenzhou Sangtian Fluid Automatic Control Equipment Co., Ltd., equipment model: JM50). The particle diameter after emulsification is 2-50 μm;

[0023] 5) Solidification: Take 0.5g of calcium carbonate and 0.75g of potassium carbonate, add 200g of water to dissolve the calcium carbonate and potassium carbonate, then add it to the bean curd juice, and stir clockwise;

[0024] 6) After stirring for 2 minutes, p...

Embodiment 2

[0026] A kind of processing method of tofu chai tofu comprises the following steps in sequence:

[0027] 1) Cleaning: Rinse the fresh leaves of bean curd with running tap water;

[0028] 2), blanching: the blanching temperature is 80°C, the time is 60s, and the ratio of solid to liquid is 1:10;

[0029] 3) Beating: Take 100g of fresh leaves, add 400g of water, crush the leaves with a blender (Hamilton, model: A-320), and then filter with double-layer gauze;

[0030] 4) Colloid mill: Take the filtered bean curd juice, add 400g of water, and emulsify with a colloid mill (Wenzhou Sangtian Fluid Automatic Control Equipment Co., Ltd., equipment model: JM50). The particle diameter after emulsification is 2-50 μm;

[0031] 5) Solidification: Take 0.5g of calcium carbonate and 0.75g of potassium carbonate, add 200g of water to dissolve the calcium carbonate and potassium carbonate, then add it to the bean curd juice, and stir clockwise;

[0032] 6) After stirring for 2 minutes, pour...

Embodiment 3

[0034] A kind of processing method of tofu chai tofu comprises the following steps in sequence:

[0035] 1) Cleaning: Rinse the fresh leaves of bean curd with running tap water;

[0036] 2), blanching: the blanching temperature is 100°C, the time is 10s, and the ratio of solid to liquid is 1:10;

[0037] 3) Beating: Take 100g of fresh leaves, add 400g of water, crush the leaves with a blender (Hamilton, model: A-320), and then filter with double-layer gauze;

[0038] 4) Colloid mill: Take the filtered bean curd juice, add 400g of water, and emulsify with a colloid mill (Wenzhou Sangtian Fluid Automatic Control Equipment Co., Ltd., equipment model: JM50). The particle diameter after emulsification is 2-50 μm;

[0039] 5) Solidification: Take 0.5g of calcium carbonate and 0.75g of potassium carbonate, add 200g of water to dissolve the calcium carbonate and potassium carbonate, then add it to the bean curd juice, and stir clockwise;

[0040] 6) After stirring for 2 minutes, pou...

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Abstract

The invention discloses a processing method for Premna microphylla turcz bean curd. The processing method comprises the following steps: 1) fresh Premna microphylla turcz leaves are washed with flowing tap water; 2) the fresh Premna microphylla turcz leaves are blanched at the temperature of 90 DEG C for 40 s, and the ratio of the leaves to a solution is 1:10; 3) 400 g of water is added to 100 g of the fresh leaves, and the leaves are smashed by a blender and filtered with double-layer gauze; 4) 400 g of water is added to Premna microphylla turcz juice obtained through filtration, and the mixture is emulsified with a colloid mill; 5) 200 g of water is added to 0.5 g of calcium carbonate and 0.75 g of potassium carbonate for dissolution, and the solution is added to the Premna microphylla turcz juice and stirred; 6) after the solution is stirred for 2 min, the juice is poured into a seal box for sealing and left to stand for 2 h. Through combination of precise blanching, juice emulsification and ultramicro-coagulant addition, processed Premna microphylla turcz gel has emerald green color, fine taste and good elasticity. The filling problem of a product is solved, juice seepage is controlled effectively, and the effect that the Premna microphylla turcz bean curd does not coagulate within 1 h of the coagulant addition is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of bean curd and tofu. Background technique [0002] Tofuchai (Premnamicrophyllaturcz), also known as Guanyin grass, is a deciduous shrub of the genus Tofuchai in the Verbenaceae family. It is widely distributed in South my country, Central South China, Sichuan, Guizhou, Anhui and other places. It grows in hillside bushes, under sparse forests, and along valleys. . [0003] Tofu chai leaves are rich in nutrients such as pectin, plant protein, sugars and amino acids, and also contain a variety of drugs such as suberin, suberin, stearic acid, sterols, carotin, naringenin, vanillic acid, etc. It also contains more available chlorophyll and vitamin C. The pectin content in the leaves of Doufuchai is 30-40%, which is higher than other raw materials used to extract pectin in China. It is rich in nutrients such as flavonoids and various amino acids. In ad...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/02
Inventor 任爱清李伟荣陈国宝
Owner LISHUI AGRI SCI
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